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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake, by , is from Our Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shannon Fane


1 box white cake mix
1 (3.5oz) package instant vanilla pudding
1 1/2 cup coconut milk ( can substitute coconut water)
4 eggs
1/2 cup melted butter
1 cup chopped pecans
2 cups coconut flakes

6 tablespoons butter softened
12 oz cream cheese softened
5 cups powder sugar
3-4 T. cream
1 1/2 cups coconut flakes for top of cake

Preheat oven 350 degrees

In a large mixer bowl add the cake mix, vanilla pudding, milk, eggs and butter. Beat 2 minutes on medium speed. Fold in chopped nuts and coconut. Pour in two greased/floured round cake pans and bake per box instructions. Cool completely before frosting.

In medium size mixer bowl blend butter and cream cheese, add powder sugar and enough cream to make it smooth for spreading. Frost cake and sprinkle with remaining coconut. I like to add extra pecans as well

Personal Notes:
Personal Notes:
I like to make cakes the day before and freeze prior to frosting. Easier to frost and seem to be more moist. If you add parchment paper to the bottom of your pan your cakes will come out better. Finally always toast your nuts before adding to any recipe, it brings out their best flavor.




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